Glenna – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 can of: Wax cut beans, cut green beans, red kidney beans.
- 1 8 oz. can of sliced black olives.
- 1 8 oz. can of sliced mushrooms.
- 1.5 cups (or 3 stalks) of celery diag. cut.
- 1 can of artichoke hearts.
- 1 med. onion (sliced thin)
- Dressing:
- 1.5 teaspoon Accent
- 1.25 teaspoon salt
- 1 teaspoon vegan sugar
- 1 tablespoon fines herb or “Spice Islands” – herb mixture
- 1/4 teaspoon tabasco sauce
- 1/2 cup salad oil
- 1/4 cup fresh parsley (finely chopped)
- 2 Tbps. capers
Directions:
Serves: 10.
Preparation time: 4 hrs. min..
Combine drained vegetables, celery and onions. For dressing, measure
vinegar into a container, add accent, salt and vegan sugar and stir until
disolved. Add fine herbs, tabasco, and salad oil. Beat or shake
until well blended. Four over vegetables. Refrigerate several hours
(or BEST… overnight)… turning several times. Place in serving
bowl and sprinkle with capers and/or parsley…(parsley may be added
to the oil mixture for richer dressing flavor).
Source: my mom… don”t know where she got it.
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